I am telling you whether it is difficult to prepare a honey cake from the famous chef Konstantin Ivlev. To find out, I had to cook it myself.
The most delicious honey cake, in my opinion, is Ivlev's honey cake. I first tried it a couple of years ago and have been looking for its recipe ever since.
The famous chef was in no hurry to reveal the recipe for his legendary dessert. But recently it happened. He shared his honey cake recipe, and I decided to cook it right there.
For 5 years in the pastry business, I have already managed to cook many different honey cake, so I did not expect something complicated. Looking ahead, I will say that this honey cake will require time and effort from you, but the result is worth it.
In restaurants, Ivleva's honey cake is served sprinkled with waffle crumbs. You can buy it at pastry shops or prepare it yourself. I will leave a link to the crumb recipe at the end of the article.
Step-by-step recipe for how to cook Ivlev's honey cake
Cakes
- Flour 500 g + 500 g
- Sugar 800 g
- Butter 60 g
- Honey 40 g
- Eggs 6 pcs
- Soda 36 g
- Vinegar 18 g
Sugar, eggs, honey and butter are mixed in a container and put in a water bath.
With constant stirring, you need to bring the mass until the sugar is completely dissolved. How can I check this? It's very simple: take a drop of mass with your fingers and rub it together, if you don't feel the sugar grains, you're done.
When the sugar has dissolved, add soda, slaked with vinegar and stir.
Then I gradually add flour (500g) and mix. If you add all the flour at once, it will be difficult to knead the dough.
When all the flour is mixed in, I leave the dough in a water bath for 30-40 minutes to caramelize the sugar. Ready time can vary, I checked the readiness by color. Remember to stir the dough periodically to prevent it from burning.
Pour the second part of the flour onto the table and make a small depression. I pour out the dough and knead it with my hands. Can be made in a mixer with a hook attachment.
After caramelization, it is advisable to let the dough cool, otherwise it will be hot to work with your hands. It is also easy to overdo it when hot.
I divide the dough into 9 parts (about 230 g each). On parchment, I roll out the dough into a layer according to the size of the baking sheet. I bake each cake for 5 minutes at a temperature of 190 ° C.
After baking, I turn the cakes over to remove the bubbles. Let the cakes cool completely. They are soft right after the oven, but harden after cooling.
Cream
- Sour cream 20% 2100 g
- Sugar 600 g
I mix sour cream with sugar and leave for 5-10 minutes until sugar dissolves.
Assembly
I collect honey cake, smearing each cake with cream (300 grams). Sprinkle waffle crumbs on top, cover with a sheet of parchment, put a baking sheet on the cake and press with something heavy to level the cake.
Now the cake must be given time to soak. To do this, it is best to put it in the refrigerator and leave it overnight. But if you are in a hurry, you can leave it for 2-3 hours at room temperature.
Before serving, cut off the uneven edges and sprinkle with wafer chips again. It's time to try it.
The honey cake turned out to be somehow unreal. It is very gentle, it literally melts in your mouth. Although it contains very little honey, it is incredibly fragrant.
Have you tried Ivlev's honey cake?
- How to make waffle crumbs - to read.